Showing titles in Food Science

Omega-3 fatty acids can limit the inflammation that is the underlying cause of many severe diseases of modern civilization, including diabetes and cardiovascular disease. The Omega-Factor presents information on the mechanisms whereby inflammation damages organs and the blood vessels serving them, as well as the hard science on the mechanisms by which the omega-3 fatty acids protect those tissues. It also features peer-reviewed evidence from clinical trials on these topics.

"At once lyrical and exacting, clear-sighted and deeply informed—a beautiful book." —Elizabeth Kolbert, author of Under a White Sky A profound and poetic reflection on the cyclical nature of life, what happens when we break that cycle, and how to repair it—told through the fate of...

市販の加工食品の大半に使われている食品添加物。体に害を与える添加物は国が規制しているはずだが、実際には企業側の利益を優先させる傾向にある。機能性表示食品の[紅麹コレステヘルプ]では腎臓障害が多発し、死者まで出た。

With a specific focus on the United States of America, the methods that we use to discuss literature and other art are applied to wine-making and wine culture. The book explores the debates about how to evaluate wine and the problems inherent in numerical scoring as well as evaluative tasting notes, whether winemakers can be artists, the discourse in wine culture involving natural wine and biodynamic farming, as well as how people judge what makes a wine great.